This is just a quick post (quick as in not too much text, but same number of pictures as usual). I had some coconut left over from when I made these Anzac biscuits and wanted to use it up.
Coconut is easily forgotten at my house because it's stuck in the back of the cupboard in a container with some walnut crumbs, choc bits and slivered almonds with expiry dates from 2003 to 2007. I keep the said walnuts, choc bits and almonds 'just in case'. The same can be said for some skinny size XXS jeans in my wardrobe from 1996, but that's another story...
Anyway, this is a great recipe for using up desiccated coconut. I've been making this recipe since about 1996, which is probably why I am no longer a size XXS.
makes about 30
2 1/2 cups desiccated coconut
1/2 cup caster sugar2 tblsp self-raising flour
1 egg, lightly beaten
1/4 cup milk
1/2 tsp vanilla essence
1. Preheat oven to 190°C/375°F.
2. Put desiccated coconut, caster sugar and sifted flour into a bowl.
3. Stir in egg, milk and vanilla and mix well.
4. Use your hands to roll spoonfuls of the mixture into walnut-sized balls, and place on a baking tray lined with aluminium foil.
5. Bake for about 15 minutes or until slightly golden.
These macaroons are best eaten on the day they are made, or store in an air-tight container for up to 1 day.
Ingredients - milk, sugar, desiccated coconut, an egg, vanilla essence. Flour not shown.
Just mix the ingredients together and roll it into balls and bake. Easy.
These macaroons are lovely when served warm, just out of the oven.